I realize this post is a bit late for preparing these romantically themed treats in time for that special someone today. Please excuse the tardiness, because this week has been insane. Midterms and the big game just happened to fall within the span of three days. Talk about a whirlwind.

Now that the madness is over (for now), let’s get cooking again! Valentine’s Day is the prime opportunity for showcasing chocolate desserts. I know I’ve been on a chocolate kick for the past, well, month, but stay with me here.

These all natural low carb chocolate truffles are adapted from a recipe by Alton Brown, the television personality slash culinary god that inspired me to start cooking. Silky smooth and rich, with a strong undertone of rum flavoring (which can be omitted… keep reading teetotallers!), they are a pure hit of chocolate to the brain.

Because these amazing treats aren’t loaded with sugar, you’ll be satisfied with just a couple rich bites! What’s not to love about that?

I will probably omit the rum next time, but my friends certainly enjoyed them! They said the truffles tasted “professional.” Try a batch with and without the alcohol. You will want to make these more than once!

Preparation:Powder erythritol in a coffee grinder or Magic Bullet blender. Chop up cold butter into small chunks and set aside. Section out the Lindt bars into seven pieces each (I just eyeball it). Each piece is half of an ounce. Count out ten of these pieces. Chop or break up chocolate into small chunks. Add cream and erythritol. Microwave in a heat proof bowl on HIGH for 30 seconds. Remove from microwave and stir until just smooth. Add butter and stir until melted and smooth. Stir in stevia and rum (or vanilla and water). Taste and adjust amount of stevia if necessary, adding 1/16 of a teaspoon until you reach desired level of sweetness. Pour into an 8 by 8 glass dish or other large pan and freeze for 10-20 minutes, or until firm. You could alternatively refrigerate filling and roll truffles the next day.

Scoop out truffles with a melon baller or teaspoon measure. Roll quickly (rinse hands under ice water and dry off) into balls, and set on cookie sheet lined with wax paper. Your hands might get a bit messy if you don’t wear gloves. Freeze for five minutes while preparing coatings.

For a quick and easy coating, just roll the naked truffles in sifted cocoa powder. For a nice thin chocolate coating that keeps well at room temperature, melt the chopped 70% chocolate bar until smooth, then add stevia to taste, starting with 1/8 teaspoon. Dip cold truffle fillings into chocolate with a fork, them immediately roll in nuts, coconut or cocoa powder. You could also just leave the chocolate coating plan. Store refrigerated in an airtight container in the fridge, or on the counter top for 24 hours. Serve at room temperature.

Recipe for the Mini Chocolate Raspberry Cheesecakes coming tomorrow. I have to go get ready to celebrate Valentine’s day. Apologies! I decided to enter a contest and need to save this recipe for next month!

Meagan

February 15, 2009 at 3:02 am (9 years ago)

These look great! And they sound easy. I just discovered Alton Brown myself, how could I not know that he existed!? Anyways, I always so look forward to your recipes. It’s nice to know that someone else out there is a foodie in college, too. My midterms haven’t hit yet, but let’s not speak too soon. I look forward to the cupcake recipe. Making it with coconut flour perhaps?

Mee-Lise

February 16, 2009 at 9:15 pm (9 years ago)

For the life of me, I cannot make truffles work! But I think I just get frustrated with all the melting chocolate getting everywhere. It must be the sort of skill that takes practice. That’s it. It’s probably like riding a bike, and I just need to keep on making batches until it sticks!

Adrienne

February 18, 2009 at 4:27 am (8 years ago)

I found your blog via a comment you left on Bakerella’s blog and all I can say is you’ve got a new regular reader! My 4 year old was recently diagnosed with type-1 diabetes, and while he can eat anything and we adjust for insulin, it’s not easy for a little guy to comprehend that if he wants a “treat” he has to have a shot. Those truffles are amazing, I can’t believe they only have 5 carbs! I’ll be back on a regular basis to try your recipes. Keep it up!

GFE--gluten free easily

February 27, 2009 at 6:32 pm (8 years ago)

I am in still “unaware” category because I’ve heard of Alton Brown, but don’t really know who he is. Must check him out though. The truffles are beautiful. Truffles are amazingly easy to make I think. These are so healthy. 😉

pigpigscorner

Anonymous

May 16, 2009 at 11:17 pm (8 years ago)

Make SURE you check the label if you use Lindt chocolate. Some of it contains barley malt and therefore is not gluten free. The dark chocolate Lindt is gluten free though, so follow this recipe exactly. Yum!

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Heather McClees

April 6, 2011 at 3:45 am (6 years ago)

Hi ! I came across your blog a few weeks ago on Blogger and I love it! I value your opinions on so many levels, and though I don't eat dairy ( bad intolerance), these truffles are a great deal like some I make! I usually substitute the heavy cream for coconut milk ( dairy free, high in liver, fat-burning enzymes and great for your thyroid), and also use 100% cacao bars instead of 85% since I have a disorder that led to seizures caused by too much sugar. That initially led me to Atkins based dieting, and I adapted over the years to my needs and tastes preferences.

Anyway, I LOVE your recipes, writing and tips. I'm going to make these truffles tomorrow since I've never made them before from whole chocolate bars. I usually use cocoa powder instead:)

Take care and again, these look fantastic! If you like Lindt chocolate, I encourage you to try Sunspire. It's a GREAT brand that's velvety rich and buttery, with no sugar ( 100% cacao). Ghiradelli is another great brand.

Lauren

April 6, 2011 at 1:59 pm (6 years ago)

Hello, Heather! I am so glad you like the truffles. Subbing coconut milk for the cream sounds like a delicious alteration. I'll have to try that! Where do you find Sunspire 100% cacao? I usually just use the Ghirardelli bars from Whole Foods. Glad to hear low carb dieting is working so well for you!

Heather McClees

April 6, 2011 at 4:26 pm (6 years ago)

Hi Lauren! Sunspire can be found at Whole Foods! I'll be sure to post that on the blog in an edit:) It's the only place I've found them. They are WAY too pricey online. Most chocolate is, so unfortunately I have to go hunting for it:)

The Sunspire is on the baking aisle at Whole Foods with the other baking bars they carry:) It's near the Ghirardelli!

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